Mini Banana Cream Pies

Mini Banana Cream Pies

Indulge in the classic flavors of banana cream pie with these delightful Mini Banana Cream Pies. Perfectly portioned for individual servings, these pies feature a buttery graham cracker crust, rich homemade custard, and a light whipped cream topping, all crowned with fresh banana slices. Whether you’re serving them at a party or treating yourself to a sweet snack, these mini pies are sure to satisfy your dessert cravings.

Ingredients

For the Crust:

• 12 graham crackers, crushed
• 6 tbsp unsalted butter, melted

For the Custard:

• 3/4 cup sugar
• 1/3 cup cornstarch
• 1/8 tsp salt
• 3 cups milk
• 3 egg yolks
• 2 tsp vanilla extract

For the Topping:

• 1 pint heavy cream
• 2 tbsp powdered sugar
• 2 tsp vanilla extract
• 2 bananas, sliced

Directions

1. Prepare the Crust:
   • Crush the graham crackers into medium coarse crumbs using a zipper bag.
   • Add the melted butter to the crumbs and mix well until evenly coated.
   • Spray a muffin pan with nonstick cooking spray, then divide the graham cracker mixture evenly into the 12 cups.
   • Press the crumbs firmly to form the crust for each mini pie.
   • Place the muffin pan in the freezer for 20 minutes to set the crust.
2. Make the Custard:
   • In a medium saucepan, combine the sugar, cornstarch, salt, milk, and egg yolks.
   • Cook the mixture over medium heat, stirring continuously until it thickens and coats the back of a spoon, about 5-7 minutes.
   • Remove the saucepan from the heat and stir in the vanilla extract.
3. Assemble the Pies:
   • Remove the muffin pan with the crusts from the freezer.
   • Evenly distribute the warm custard among the 12 crusts, filling each to the top.
   • Cover the pies loosely with plastic wrap and refrigerate for at least 5 hours to allow the custard to set.
4. Prepare the Whipped Cream Topping:
   • Using a hand mixer or stand mixer, beat the heavy cream on medium-high speed until it begins to thicken.
   • Add the powdered sugar and vanilla extract, then continue beating until soft peaks form. Be careful not to overbeat the cream.
5. Garnish and Serve:
   • Just before serving, slice the bananas and place a few slices on top of each custard-filled pie.
   • Spoon or pipe a generous dollop of whipped cream over the banana slices.
   • Serve the mini banana cream pies immediately to enjoy the fresh flavors at their best.

Prep Time: 25 minutes
Cooking Time: 7 minutes
Total Time: 5 hours 32 minutes
Calories: 380 kcal per pie
Servings: 12 mini pies

These Mini Banana Cream Pies are the perfect combination of creamy custard, sweet bananas, and crunchy graham cracker crust. The individual portions make them easy to serve and enjoy, whether you’re sharing with friends or treating yourself to a mini indulgence. Give this recipe a try for your next dessert adventure!

Print